Pinterest Post: Pumpkin Gingersnap Cheesecake Bites



  • 30 ginger thin cookies
  • 3 Tbsp sugar
  • 5 Tbsp butter, melted


  • 2 8oz bars of cream cheese, softened
  • 1/2 cup sugar
  • 1/3 cup agave syrup
  • 1 cup pumpkin puree
  • 2 eggs + 1 egg yolk
  • 3 1/2 Tbsp flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp ground ginger


Preheat oven to 350 degrees.  Line 12 muffins cups with paper or foil cupcake liners.

Put cookies and sugar into the food processor and pulse until the cookies resemble bread crumbs.  Reserve 1 Tbsp of crumbs.

Add butter and pulse until combined.

Press 3/4 Tbsp of crumb mixture into the bottom of 12 muffin cups.  Bake at 350 degrees for 10 minutes.

In the food processor, beat cream cheese until smooth.  Add in all remaining ingredients {except reserved crumb mixture} and process for 1-2 minutes until combined.

Pour mixture into muffin cups on top of prepared crust.  Fill each cup about 3/4 full.

Bake for approximately 30 minutes or until set. Cool completely and then top with whipped cream.  Sprinkle with reserved cookie crumb mixture.